Brunswick Stew Recipe

4.5 1 2
Brunswick Stew Recipe
Brunswick Stew Recipe photo by Taste of Home
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Brunswick Stew Recipe

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4.5 1 2
Publisher Photo
Brunswick Stew dates back to the 1860s, when it was served as a complete meal. We now use it as an accompaniment to barbecues. It is delicious picnic fare when served with country ribs, coleslaw or potato salad. When I make this stew, I double the recipe and freeze small portions so we can enjoy it at several meals.
MAKES:
24 servings
TOTAL TIME:
Prep: 1-1/2 hours + chilling Cook: 1 hour
MAKES:
24 servings
TOTAL TIME:
Prep: 1-1/2 hours + chilling Cook: 1 hour

Ingredients

  • 1 pound bone-in pork loin chops
  • 2 bone-in chicken breast halves, skin removed
  • 1 pound beef top round steak, cut into bite-size pieces
  • 6 cups water
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cups chopped onion
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup cider vinegar
  • 1/4 cup sugar
  • 4 to 5 garlic cloves, minced
  • 2 teaspoons hot pepper sauce
  • 2 cans (15-1/4 ounces each) whole kernel corn, drained
  • 2 cans (14-3/4 ounces each) cream-style corn
  • 1 cup dry bread crumbs, toasted
  • Salt and pepper to taste

Directions

Place pork the chops, chicken and round steak in a large Dutch oven; cover with water. Cover and cook for 1-1/2 hours or until meat is tender.
Strain stock into another large kettle; refrigerate overnight. Remove bones from meat; dice and place in a separate bowl. Cover and refrigerate overnight.
The next day, skim fat from stock. Add the tomatoes, onion, tomato sauce, vinegar, sugar, garlic and pepper sauce. Simmer, uncovered, for 45 minutes.
Add the kernel corn, cream-style corn, reserved meat; heat through. Stir in bread crumbs; season with salt and pepper. Yield: 6 quarts.
Originally published as Brunswick Stew in Reminisce January/February 1993, p49

  • 1 pound bone-in pork loin chops
  • 2 bone-in chicken breast halves, skin removed
  • 1 pound beef top round steak, cut into bite-size pieces
  • 6 cups water
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cups chopped onion
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup cider vinegar
  • 1/4 cup sugar
  • 4 to 5 garlic cloves, minced
  • 2 teaspoons hot pepper sauce
  • 2 cans (15-1/4 ounces each) whole kernel corn, drained
  • 2 cans (14-3/4 ounces each) cream-style corn
  • 1 cup dry bread crumbs, toasted
  • Salt and pepper to taste
  1. Place pork the chops, chicken and round steak in a large Dutch oven; cover with water. Cover and cook for 1-1/2 hours or until meat is tender.
  2. Strain stock into another large kettle; refrigerate overnight. Remove bones from meat; dice and place in a separate bowl. Cover and refrigerate overnight.
  3. The next day, skim fat from stock. Add the tomatoes, onion, tomato sauce, vinegar, sugar, garlic and pepper sauce. Simmer, uncovered, for 45 minutes.
  4. Add the kernel corn, cream-style corn, reserved meat; heat through. Stir in bread crumbs; season with salt and pepper. Yield: 6 quarts.
Originally published as Brunswick Stew in Reminisce January/February 1993, p49

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Derrell User ID: 2982687 13611
Reviewed Apr. 6, 2012

"This is not therecipe I use . It's good but needs more ingredients , baby limas, green beans , Liquid smoke for flavor , a couple of dashes of hot sauce also helps . Thank you , Derrell"

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